Oil-press mat



Patented May 1s', 1880.

WQ ARCHER su H.'L. POPE. 011 Press Mat No Model.)

UNITED STATES PATENT OFFICE..

WILLIAM S. ARCHER AND HENRY L. POPE, OF DAYTON, OHIO.

OIL-PRESS MAT.

SPECIFICATION forming part'of Letters Patent No. 227,670, dated May 18,,1880.

Application filed March 20, 1880.

To all whom et may concern Be it known that we, WILLIAM S. ARCHER andHENRY L. POPE, of Dayton, in the county of Montgomery and State of Ohio,have invented a certain new and useful Improvement in Oil-Press Mats 5and we do hereby declare the following to be a full, clear, and exactdescription of the same.

Our invention relates to an improvement in presses for extracting oilsfrom seeds 5 and the novelty of our improvement consists in theconstruction and combination of the devices employed, whereby thegreatest amount of oil can be obtained from any given amount of meal orseed, and whereby the oil, having been once expressed from the meal,cannot be reabsorbed by capillary attraction when the pressure isremoved from the press, all as will be herewith set forth andspecifically claimed.

In the accompanying` drawings, Figure 1 is a plan View of one of ourimproved divisionplates. Fig. 2 is a reverse view of the same. Fig. 3 isa plan view of the perforated bedplate. Fig. 4 is a reverse view of thesame. Fig. 5 is a sectional view, in end elevation, through two pairs ofthese plates as they would appear in the press.

The division-plate A, Figs. l and 2, has an oblong shallow pan upon itsupper surface,

formed by the anges a, surrounding its edges. This pan forms the firstreceptacle for the oil as it is pressed from the meal. Runninglongitudinally along the bottom are a set of parallel ribs, b, which donot extend quite to the sides or ends, as represented, and the front orbowed end of the pan has its bottom slantin g to form a pocket, whichdirectsthe expressed oil to the outlet-aperture c. The tops of the ribsb and anges a are on a level. The sides of the plate are provided withguide ears or extensions cl, which, partially embracing the standards ofthe press, hold the plate in its proper relations.

Upon the under side of the plate, as seen in Fig. 2, is the pressure-cape, made slightly concave, and having transverse corrugations f, asrepresented.- This cap-piece rests upon the meal-sack of the subjacentdivision-plate.

To keep the meal warm, and thereby enabling all the oil to be expressedmore readily,

(No model.\

we employ steam-pipes g, which, passing by proper connectionsI from aboiler, extend through the plate A longitudinally, as represented by thedotted lines.

The bed-plate B, upon which the sack of meal rests, Figs. 3 and 4, is anoblong thin metal plate, slightly concave upon its upper surface, andhaving transverse corrugations i. This plate is flat upon its undersurface, and has a flange, j, upon each side and'at the corners, whichts over the outer ribs, b, and serves to hold' the plate fromdisplacement when resting on the ribs. lneach of the transversecorrugations or gutters t is a row of perforations, k, which extendthrough the plate, andare gradually enlarged, so as to formcountersunkapertures, as seen in Fig. 5.

The meal, after being inclosed in its sack, is placed upon the plates Binthe press, and is pressed thereon by the caps e of the plates A, andthe oil being expressed passes down through the apertures c between theribs b and into the pocket, whence itis conducted, through pipes leadingfrom the apertures e into the proper receptacle.

In order to more effectually prevent any reabsorption of the oil intothe cake after it has been once pressed out, we employ a matting, s,Fig. 5, of any suitable textile material, which is placed upon thebed-plate, and may be confined by raised ribs or flanges at the edges of said plate to hold it from spreading. This matting receives and holdsthe last particles or drops of oil which are pressed out of the cake,and delivers this retained oil when the next succeeding sack of meal isintroduced.

This matting always remains upon the bed-- plate, and is suiciently openin its texture to permit the oil to pass freely through it.

'The advantages of the above construction are, that by means of thebeveled sides of the mealconfining plates, which makes them slightlyconcave, the meal is more readily contained between them without dangerof being pressed out at the sides; secondly, by means of the countersunkapertures the oil, when once pressed out of the meal, cannot find itsway back by capillary attraction into the cake when the pressure isremoved; thirdly, by means of the steam introduced into the divis- IOOion-plates the meal is kept Warm, in which meal directly rests, havingtheir upper surfaces corrugated or ribbed transversely, and providedwith apertures smaller at the top than at the bottom, substantially asand for the purpose specilied.

4. The herein-described division-plates A, constructed with the ribs b,iianges a, and corrugated pressurecap e, substantially as set forth.

5. In an oil-press, the combination7 with the bed-plate and themeal-sack, ot' an interposed matting adapted to receive and retain thelast particles ot' oil which are pressed from the" meal, as specified.

In testimony whereof we have hereunto set our hands.

WILLIAM S. ARCHER. HENRY L. POPE.

Witnesses:

Unas. M. PECK, E. H. TAYLOR.

